Look for the seal.

Poached Pears in Puff Pastry



Pears: – 6 cups water – 1-1/2 cups sugar – 3/4 cup honey – 5 star anise pods – 3 pieces cinnamon stick – 6 slices fresh ginger root – 6 ripe pears (your preference – suggested∶ Bosc or Anjou) – 1 teaspoon vanilla extract Quick Puff Pastry: – 2 cups flour – 1 teaspoon salt – 3/4 cup Real California salted or unsalted butter, divided (12 tablespoons) – 2/3 cup cold water Garnish: – 1 egg – 2 cups Real California heavy cream
Find real california milk products near you
Find & Buy


To poach Pears, place water, sugar, honey, star anise, cinnamon and ginger root in large saucepan. Stir to combine and bring to a simmer. While mixture is heating, peel pears. Slice bottoms off pears and using a coring tool, remove center core while leaving pear and stem intact. Place peeled pears in simmering poaching liquid. Simmer gently, spooning poaching liquid over pears so that all sides cook, about 12-15 minutes or until pears are just barely tender when pierced with a thin knife. Remove 2 cups poaching liquid, 1 star anise pod and cinnamon stick and place in small saucepan; simmer until reduced to about 1/2 cup and consistency is thick and syrupy. Stir in vanilla, cool and refrigerate until ready to use. Allow pears to cool in remaining liquid in pan, then refrigerate, covered, overnight.

To prepare Quick Puff Pastry, place flour and salt in mixing bowl. Cut in 4 tablespoons butter to form rough crumbs, then rub with your fingers to form fine crumbs. Make a well in center of flour, add cold water and mix until just combined. Do not over mix. Place dough on lightly floured work surface. Roll out to a rectangle 6 x 18 inches. Cut the remaining butter into tablespoon sized pieces and lay evenly over the center 1/2 of the rectangle. Fold the ends of the rectangle to join in the center so that the butter is completely enclosed. Press the edges of the packet with your fingers or the rolling pin to seal. Wrap and chill the dough for 15 minutes. Place dough packet on lightly floured surface with seam side down. Roll dough into a rectangle 6 x 18 inches. Fold in thirds. Flip and turn dough 90 degrees. Roll into rectangle 6 x 18 inches. Fold in thirds. Wrap and chill until ready to use.

To prepare pears, preheat oven to 425°F. Mix egg with 1 tablespoon water. Remove pears from poaching liquid. Pat surfaces dry. Roll dough into a large rectangle 1/8 inch thick. Prick all over with tines of a fork. Cut 6 small rounds of pastry from one end of rectangle. Place rounds on parchment lined baking sheet. Place dry pear on top of each. From remaining dough, cut 6 long, 1-1/2 inch-wide strips. Wind each strip around pear, starting at base, until pear in entirely covered except for stem, peeking out of top. Use a small amount of egg wash on edges of strip then press edges where dough strips overlap lightly to secure in place. Brush pastry all over with egg wash. Decorate with leaves cut from leftover dough, if desired. Bake in preheated oven about 25 minutes, until pastry is golden brown. Remove from oven and cool.

While pastry is baking, whip cream until soft peaks form. Fold in 1-2 tablespoons honey glaze, or to taste.

To serve, place pear on serving place. Dot plate with additional honey glaze. Dollop with whipped cream.

Makes 6 servings.